Caprese Stuffed Chicken Breasts

Caprese Stuffed Chicken cut open to see the inside

Caprese Stuffed Chicken Breasts are stuffed with marinated tomatoes, basil, and mozzarella and coated in breadcrumbs before baking. The best flavors of a caprese salad inside chicken.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 50

Chill Time 30

Total Time 1 30

Servings

Calories 488kcal

Author Meghan

Ingredients

½ tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil divided
1 Roma/plum tomato finely chopped
2 boneless, skinless chicken breasts
4 very large basil leaves or several more smaller ones
1-2 ounces mozzarella cheese
1 cup panko breadcrumbs regular or gluten free
½ clove of garlic, grated or minced
3 tablespoons grated Parmesan cheese
¼ cup all purpose flour or gluten free
⅛ teaspoon ground cayenne red pepper optional
½ cup lowfat buttermilk see note
salt and freshly ground pepper to taste

Instructions

Whisk together the balsamic vinegar and ½ tablespoon olive oil in a small bowl to make the dressing.
½ tablespoon balsamic vinegar
Add chopped tomato to the dressing and season with salt and pepper. Thoroughly combine and set aside.
1 Roma/plum tomato
Pound chicken until very thin. Dry with paper towels and season with salt and pepper. Place each chicken breast on a large piece of plastic wrap.
2 boneless, skinless chicken breasts
On each breast, arrange 2 basil leaves, slices of mozzarella, and top with chopped tomatoes, using a slotted spoon to transfer them as to leave behind the excess dressing.
4 very large basil leaves, 1-2 ounces mozzarella cheese
Roll the chicken very tightly, using the plastic wrap as a guide. When you are finished, the chicken should be very tightly rolled and completely covered in plastic wrap.
Place chicken rolls in refrigerator for 30 minutes to set. Meanwhile preheat oven to 350°F and prepare panko.
Heat the remaining ½ tablespoon of oil over medium-high heat in a small skillet. Toast the panko until golden, about 7 minutes.
Transfer panko to a shallow dish to cool.
1 cup panko breadcrumbs
In a bowl, combine flour and cayenne (if using) with salt and pepper.
¼ cup all purpose flour, ⅛ teaspoon ground cayenne red pepper
Pour buttermilk into a second bowl.
½ cup lowfat buttermilk
Once panko bread crumbs have cooled, stir in the grated garlic and Parmesan cheese. Combine well. Line a baking dish with aluminum foil lightly greased with olive oil or cooking spray.
½ clove of garlic, grated or minced, 3 tablespoons grated Parmesan cheese
After 30 minutes has elapsed, remove chicken rolls from fridge. Unwrap and dip into flour mixture to coat. Tap off excess. Dip roll into buttermilk, then into panko, making sure to press the panko on if it's not sticking. Place roll into baking dish and repeat with second roll.
Bake uncovered for 40 minutes, or until chicken is no longer pink.

Notes

Buttermilk substitute: mix ½ cup milk with ½ tablespoon white vinegar, let sit 5 to 10 minutes.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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